INGREDIENTS:

2 tablespoons orange juice.

1 tablespoons olive oil.

1 teaspoon Jamaican jerk seasoning.

1 teaspoon grated orange peel.

1/8 teaspoon crushed red pepper flakes.

1/1/2 pounds sea scallops (approx 16).

2 medium zucchini.

Directions: In a small bowl, combine the orange juice, oil seasoning, orange peel and red pepper flakes. Set aside 1 tablespoons for basting. Pour the remaining marinade into a large resealable plastic bag, and add scallops. Seal bag and turn to coat scallops. Refrigerate for 30 minutes. Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop, securing by threading where the zucchini ends overlaps onto metal or soaked wooden skewers. Coat grill rack with nonstick cooking spray before starting grill. grill skewers covered over medium heat for 3-4 minutes on each side or until scallops are opaque, bushing once with reserved marinade.

YIELDS: 4 servings

NUTRITION FACTS: 1 serving equals 194 calories, 5gm fat, 56mg cholesterol, 346 mg sodium, 7 gm carbs, 29 gm protein

COMMENTS: You can use the same marinade on chicken breasts and broil them.